Ginger Beef Stir-Fry with Bok Choy and Rice

Ingredients

• 300 g beef flank steak, sliced thin across the grain
• 1.5 tbsp cornstarch
• 3 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 200 g cremini mushrooms, sliced
• 200 g baby bok choy, halved lengthwise
• 3 scallions, sliced
• 1 cup jasmine rice, rinsed

Method

1. Cook the rice in salted water until fluffy.15 min timer
2. Toss the beef with cornstarch and one tablespoon tamari until coated.
3. Sear the beef in hot olive oil until browned and crusty, then lift out.
4. Cook the mushrooms undisturbed until golden, then add garlic and ginger.3 min timer
5. Add bok choy, remaining tamari, vinegar and honey; toss until glossy.3 min timer
6. Return the beef, shower with scallions and serve over rice.